热处理条件筛选及其提高鲜切芋头贮藏品质的生理机制

为延长鲜切芋头贮藏期,本文研究热处理温度和时长对鲜切芋头贮藏品质的影响,并探究热处理控制鲜切芋头褐变的生理机理。结果表明,38、60和100 ℃的热处理均能降低鲜切芋头失重率、延缓硬度下降、抑制褐变,表明热处理能提高鲜切芋头的贮藏品质。60 ℃热处理效果最好,且60 ℃热处理1 min的保鲜效果要好于同温度下30 s和3 min的热处理效果。热处理降低了鲜切芋头总酚含量,抑制了苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)和多酚氧化酶(PPO)活性,延缓了鲜切芋头的酶促褐变。

Screening of Heat Treatment Conditions and Its Physiological Mechanism in Enhancing Storage Quality of Fresh Cut Taro

To extend the shelf life of fresh-cut taro,the effects of heat temperature(HT)treatment and duration on the storage quality of fresh-cut taro were studied,and the physiological mechanism of HT in inhibiting browning were explored.The results showed that all treatments with 38,60 and 100℃could reduce weight loss,delay the decline of hardness and control the browning of fresh-cut taro slices,which suggested that HT enhanced storage quality.60℃of HT showed the most significant effects and the preservation effects of HT at 60℃for 1 min was better than that of for 30 s and 3 min.Further results showed that HT reduced total phenol contents and inhabited activities of phenylalanine ammonia lyase(PAL),peroxidase(POD)and polyphenol oxidase(PPO),which suggested that HT delayed the enzymatic browning of fresh-cut taro.